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Air

Airs are typically dry, coarse foams that are mainly made up of air. Strongly flavored liquids should be used in airs because they have such a small amount of liquid. Airs are usually made from lecithin using an immersion blender.

You can get more information about airs from the air articles below.

Air Recipes and Articles

Candied Bacon with Chive Air Recipe

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Deviled eggs with bacon and chives are a common party food but this recipe takes it up a notch by using modernist cooking techniques to make it candied bacon and chive air! Your party guests will enjoy the crispy, sweet, spicy and smoky flavors of the candied bacon while the chive air adds a fresh onion flavor with a hint of sweetness. A fun treat for your family and friends.

Soy Lecithin

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Soy lecithin is a modernist ingredient used to stabilize emulsions and foams. It is commonly used to create "airs" and other light foams.

Soy Lecithin Citrus Air Recipe

Frothy-tequila-with-lecithin-citrus-air
Within molecular gastronomy one of the easiest things to experiment with are foams. There are a lot of ingredients that can cause foams, and a lot of variety depending on what type of foam you are trying to make. For my preparation I wanted to make an "air", basically a really, really light foam, similar to the fizzy head you get when you pour soda or a light beer. For this type of foam soy lecithin is perfect.

Frothy Tequila with Citrus Air Recipe

Frothy-tequila-with-lecithin-citrus-air
My wife loves tequila, especially straight or in a margarita. I wanted to do a fun twist for her so I decided to make a cocktail with tequila that would resemble a beer.

This frothy tequila with citrus air recipe is a fun play on a margarita, tequila shot, and beer combination. If you like tequila you'll love this!

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